Southwest Chicken Casserole
Uncooked rice, cubed chicken breast, black beans, corn and salsa baked in one dish under cheddar. Serves 6.
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Ingredients
- 1 cup long grain white rice uncooked
- 1 teaspoon garlic minced
- 1/2 cup onion chopped
- 1 cup chicken broth
- 1 1/2 pounds chicken breasts cut into 1-inch cubes
- 1 cup black beans cooked, rinsed and drained
- 1 cup frozen corn thawed
- 16 ounces jarred salsa 1 jar
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 cup cheddar cheese shredded
Instructions
- Heat the oven to 350°F.
- In a large 12x9-inch casserole dish, stir the uncooked rice, minced garlic, onion and chicken broth together.
- Add the chicken cubes, black beans, corn, salsa, chili powder and paprika on top. Keep the rice on the bottom and covered by the liquid so it cooks through.
- Sprinkle the cheddar cheese evenly over the top.
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove the foil and bake for 10 minutes more, until the cheese is melted, the rice is tender and the chicken reaches 165°F in the center.
Notes
Use long grain white rice; brown or short grain rice will not work. Keep the rice on the bottom under the broth, and don't assemble it the night before. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 416kcalCarbohydrates: 44.1gProtein: 36.9gFat: 10.1gSodium: 938mgFiber: 5.3gSugar: 4.3g